Let’s Get Cooking!

2 hour Cooking Class Experience with Chef Kristiann 

At Distinctive Ideas, our cooking classes are more than a lesson—they’re a shared experience around the table. Designed to bring people together through food, these hands-on classes are perfect for team building, celebrating with friends, or spending meaningful time with family.

Whether you’re cooking with coworkers, gathering your favorite people, or learning something new together, our classes are rooted in connection, care, and the joy of creating a meal side by side.

What to Expect

Open to the public - student chefs under 13 must be accompanied by adult

 

$125 per person/ $200 for student chefs under 13 plus adult

2-hour guided cooking class

 

Sit-down dinner afterward — enjoy the meal you’ve cooked together

Hands-on instruction with pro tips, techniques, and family secret recipes

 

Our experienced Distinctive Ideas staff will guide you every step of the way, helping you create dishes that feel elevated, intentional, and deeply satisfying.

 

Choose Your Experience

Pick 1 of our 5 curated menus*

Select your date and preferred location

We handle the rest—from prep to guidance to the final shared meal

*Everyone in the class must select the same class menu

 

Location Options

Your home* – we bring the experience to you

Auerfarm – host your class in their beautiful commercial teaching kitchen, surrounded by the charm of the farm

* A travel fee applies for in-home cooking classes and is based on location.

 

Group Size

Minimum of 6 guests ($150 minimum surcharge) - Maximum of 18 guests

 

Why You’ll Love It

  • Hands-on, welcoming, and engaging

  • Ideal for corporate teams, celebrations, or intimate gatherings

  • No rushing—just time to cook, connect, and enjoy

  • A true Distinctive Ideas experience centered on craft, technique, and the art of cooking

 

Whether you’re sharpening your skills or simply gathering around the table, our cooking classes are designed to nourish more than just your appetite. During the experience 2 secret chef bites (that will match your selected menu) will be shared with the class...because snacks while cooking are a must!

 

Ready to cook, connect, and dine together?
Choose your menu, pick your location, and let Distinctive Ideas create a culinary experience you’ll remember long after the last bite.

Cooking Class Menus

Portuguese Menu 

Starter

Sautéed Portuguese Chouriço with Peppers & Onions

Portuguese chouriço - sliced, Sweet peppers, Onion, Garlic, Olive oil, Olives

Served warm with crusty bread for dipping.

Technique focus:

Rendering sausage properly, building flavor with aromatics, plating shareable small-plate cooking

 

Main Course

Portuguese Garlic & White Wine Pork (Vinho d’Alhos–Inspired)

Pork shoulder or loin, Garlic, White wine, Paprika, Bay leaf, Olive oil

Marinated, then pan-seared and gently braised until tender and aromatic.

Technique focus:

Marinating for depth, proper searing before braising, balancing acidity, fat, and spice

Side Dish

Batatas ao Murro (Portuguese Smashed Potatoes)

Baby potatoes, parboiled and lightly smashed, Olive Oil, Garlic, Sea salt

Roasted until crisp outside and fluffy inside.

Technique focus: parboil → smash → roast for texture contrast

 

Vegetable Component

Garlicky Greens with Olive Oil & Lemon

Collards or Kale, Garlic, Olive oil, Lemon

Technique focus: cooking hearty greens until tender without bitterness

 

Bread for the Table

Crusty Portuguese-style bread with olive oil and sea salt

 

Dessert

Pastéis de Nata (Portuguese Custard Tarts)

Silky egg custard, flaky pastry shells, finished with cinnamon (and optional powdered sugar)

French Country Menu 

Starter

Classic French Carrot Salad (Carottes Râpées)

Shaved Carrots, Dijon Vinaigrette, Fresh herbs

Optional seasonal add-ins (radish, apple, parsley)

Technique focus:

Proper vinaigrette ratios, knife vs mandoline technique, acid/fat balance the French way

 

Main Course

Coq au Vin (French Country Chicken Stew)

Farm-raised chicken, Red Wine Reduction, Bacon, Pearl onions, Mushrooms, Garlic, Thyme

Technique focus:

Building flavor in layers, deglazing and reduction

 

Side Dish

Haricots Verts Almondine

Blanched green beans, Brown butter, Toasted almonds, Lemon zest

Technique focus:

Blanching vs sautéing

Color + texture preservation

Simple finishing techniques

 

Bread Component

Warm Country Bread with Honey Butter

Whipped butter, Local honey, Sea salt finish

Quick demo: butter emulsification + flavoring

 

Dessert

Classic Crème Brûlée

Vanilla bean custard, Torched sugar crust

Technique focus:

Custard ratios, water bath technique, proper brûlée finish

Rustic Italian Menu 

Antipasto

Marinated Farm Vegetables with Herbs & Olive Oil
Seasonal vegetables, garlic, lemon zest, fresh herbs

Technique focus:

Seasoning simply and intentionally

 

Pasta Course

Fresh Egg Pasta – Hand-Rolled/Machine Pressed Fettuccine

Flour, Farm eggs, Olive oil, Salt

Technique focus: 

Dough feel, kneading, resting, rolling, cutting

 

Sauce

Rustic Tomato & Garlic Sauce

Crushed tomatoes, Olive oil, Garlic, Onion or shallot, Fresh basil & herbs, (Optional) chili flake

Technique focus:  

Layering flavor, proper simmering, balancing acidity

 

Main Course

Prosciutto-Wrapped Chicken with Sage
Thin chicken cutlets wrapped in prosciutto and fresh sage, pan-seared and finished with lemon

 

Roasted Seasonal Vegetables

Carrots, squash, onions, or other farm vegetables, olive oil, salt, pepper, fresh herbs

Technique focus: 

Protein wrapping and searing, oven roasting for caramelization, timing multiple components together

 

Bread for the Table

Warm rustic bread with olive oil and sea salt

 

Dessert

Tiramisu

Lady fingers, mascarpone, espresso, dark chocolate, macerated berries

Technique focus:

Balancing richness and brightness, layering

Mediterranean Menu 

Starter / Mezze

Classic Creamy Hummus & Homemade Pita

Hummus

Chickpeas, Tahini, Garlic, Lemon juice, Olive oil, Salt

Finished with olive oil, herbs, paprika or za’atar

Homemade Pita

Flour, Yeast, Warm water, Olive oil, Salt

Technique focus: 

dough hydration, pita puff, ultra-smooth hummus texture

 

Grain Component

Lemon & Olive Oil Farro
(Couscous optional for quicker execution)

Farro, Olive oil, Lemon zest & juice, Fresh herbs

 

Main Course

Mediterranean Chicken Tagine with Apricots & Honey

Slow-simmered chicken with:

Onion & garlic, cumin, coriander, paprika, cinnamon, Tomatoes, dried apricots, local honey, olives, olive oil, fresh herbs, lemon

Technique focus:

Blooming spices in oil, Layering sweet and savory flavors, Gentle braising for tender, aromatic chicken, Balancing spice, acidity, and sweetness

Chef note: Apricots and honey are added toward the end to prevent bitterness and preserve floral notes.

 

Vegetable Component

Roasted Mediterranean Vegetables

Zucchini, Red onion, Peppers, Carrots or squash, Olive oil, salt, pepper, Finished with herbs or a splash of vinegar

 

Sauce / Condiment

Garlic Lemon Yogurt Sauce
Served alongside tagine and vegetables

 

Dessert

Olive Oil Citrus Cake
Light, moist crumb with lemon or orange zest
Optional citrus syrup or powdered sugar

Mexican Menu 

Starter

Fresh Guacamole & Pico de Gallo

Avocados, lime, onion, cilantro, tomatoes, onion, jalapeño, lime

Served with warm tortillas as they come off the griddle

Technique focus: 

Proper knife cuts, balancing acid, salt, and heat, letting ingredients shine without over-mixing

 

Tortilla Workshop

Handmade Corn Tortillas

Masa harina, Warm water, Salt

Pressed and cooked on a hot comal or griddle

Technique focus: 

Proper hydration of masa, Pressing vs hand-shaping

Cooking for puff and flexibility, storing tortillas to stay warm

Chef note: Each guest presses and cooks their own tortillas.

 

Taco Fillings 

Chicken Tinga

Shredded chicken, tomatoes, Onion & garlic, Chipotle in adobo

Technique focus:  

building depth with chilies and simmering

&

Slow-Sautéed Carne Asada-Style Beef

Thin-sliced beef, Citrus, garlic, spices

Technique focus: 

marinating and quick high-heat cooking

 

Vegetarian

Charred Seasonal Vegetables

Mushrooms, peppers, onions, squash

Olive oil, cumin, chili

Technique focus: 

Caramelization and seasoning vegetables boldly

 

Toppings Bar

Shredded cabbage or lettuce, Pickled red onions

Queso fresco, Cilantro, Lime wedges

Side Dish

Mexican Street Corn Esquites (Off-the-Cob)

Corn, Lime, Cotija-style cheese, Chili & crema

Technique focus: 

Building creaminess and balance

 

Dessert

Cinnamon Sugar Churro Bites

Fried dough pieces, Cinnamon sugar

Technique focus: 

Frying basics and finishing textures